recipe steps

• Mix the yogurt with blueberries, granola, orange zest, almonds (reserve a few for on top), and grated chocolate in a large bowl.
• Divide this between two serving bowls or jars. Smooth over the top with the back of a spoon.
• Melt the 5 additional squares of chocolate in the microwave using 30 second increments; it should take a total of about 2 minutes.
• Divide the melted chocolate over the top of the two yogurt bowls or jars. Sprinkle ground or chopped almonds on top.
• Place these into the fridge for at least 30 minutes or chill overnight and have as a grab and go breakfast the next morning.

recipe steps

• Mix together the yogurt, almond butter and berries in a large bowl.
• Line a baking tray with parchment paper. Spoon mounds of the mixture onto the tray.
• Place into the freezer to set for at least 2 hours.
• Break the chocolate into squares and place them into a microwave safe bowl or jug.
• Microwave for 30 seconds, stir, and repeat until chocolate has fully melted.
• Drizzle the chocolate over the frozen yogurt clusters. Sprinkle with some freeze dried raspberry powder if desired.
• Store these in the freezer for up to one month.
• Remove from the freezer 5 – 10 minutes before consuming.

recipe steps

• In a large mixing bowl, gently fold together the Glenisk High Protein Yogurt and almond butter until smooth and creamy.
• Break the Butlers chocolate into squares and place in a heat-safe bowl.
• Melt in the microwave in 30-second intervals, stirring between each round until smooth and glossy.
• Pour the melted chocolate into the yogurt mixture and combine quickly until fully incorporated. Refrigerate for 30 minutes until firm enough to shape.
• Using a teaspoon or small scoop, portion the mixture onto a lined baking tray.
• Roll each portion between your palms to form truffles.
• Coat the truffles in desiccated coconut, cacao nibs, or chopped almonds.
• Store in the fridge for up to three days or freeze for up to one month. For the best texture, allow them to sit at room temperature for a few minutes before serving.

recipe steps

• Blend: Place the Glenisk Natural Fat Free Cottage Cheese, maple syrup, and vanilla in a blender. Process until the mixture is completely smooth and no curds remain.
• Mix: Pour the blended mixture into a bowl and gradually stir in the almond or oat flour until a dough-like consistency forms.
• Fold: Gently fold in the chocolate chips.
• Chill: For the best texture, let the dough sit in the fridge for 30 minutes before eating.
  

recipe steps

• Layer: Start with a layer of granola or biscuits at the bottom of the glass.
• Fill: Add a generous scoop of Glenisk Fat Free Natural Cottage Cheese.
• Fruit: Top with the pineapple and fresh raspberries.
• Drizzle: Spoon the jam or marmalade over the fruit so it drips down the sides.
• Finish: Sprinkle with coconut and garnish with a lemon slice and mint.
  

recipe steps

• Make the berry compote (5–8 mins)
  • Simmer berries, sugar, cardamom and water until softened and slightly thickened. Cool.
• Thicken the cream (5 mins)
  • Dissolve cornstarch in 2 tbsp cream.
  • Heat remaining cream with sugar until dissolved (don’t boil).
  • Stir in cornstarch mixture and cook 1–2 minutes until lightly thickened.
• Combine
  • Remove from heat and cool slightly.
  • Whisk in Glenisk Organic Greek Style Vanilla yogurt, honey and vanilla until smooth.
• Chill (3+ hours)
  • Pour into 4–6 small glasses (120–150ml each).
  • Chill until softly set.
• Serve
  • Spoon berry compote on top.
  • Finish with honey and crushed pistachios.

recipe steps

• Make the loaf
  • Preheat oven to 180°C and line a loaf tin.
  • Mix flour, sugar, baking powder, baking soda, spices, salt, orange zest, cranberries and walnuts.
  • In another bowl, whisk eggs, melted butter and yogurt.
  • Fold wet into dry until just combined and pour into the tin.
• Bake
  • Bake 45–50 minutes until a toothpick comes out clean.
  • Cool in tin for 10 minutes, then transfer to a rack.
• Frosting
  • Mix Glenisk Organic Greek Style Natural yogurt, cream cheese, icing sugar and cinnamon until smooth.
  • Spread over cooled loaf.
• Finish
  • Top with cranberries, candied orange peel and a dusting of icing sugar.

recipe steps

• Cook the apples (8–10 mins)
  Add apples, spices and honey to a pan and cook until soft and glossy. Cool completely.
  • Preheat oven to 180°C (350°F).
    
  • Keep filo sheets covered with a lightly damp tea towel to prevent drying.
    
• Assemble the parfaits
  In 4 glasses, repeat these layers twice:
  • Glenisk Organic Natural Greek Style Yogurt
  • Granola
  • Warm apple mixture
  • Caramel drizzle
• Finish
  Top with granola, pecans and cranberries. Serve immediately or chill for up to 2 hours.
  • Bake for 8–10 minutes, until crisp and golden.
    
  • Cool completely before filling.
    

recipe steps

Optional: Make Filo Cups

1. Preheat oven to 180°C (350°F). Keep filo covered with a damp towel.
2. Layer 3–4 sheets, brushing each with melted butter/oil.
3. Cut into 12 squares and press into a muffin tray (use 2 squares per cup for extra sturdiness).
4. Bake 8–10 minutes until golden. Cool fully.

Make the Mousse Cups

1. Melt the milk chocolate and let cool slightly.
2. Fold in 375g Glenisk Organic Greek Style Vanilla Yogurt and nutmeg.
3. Spoon the mousse into the filo cups and refrigerate for 2 hours to set.
4. Top with a small dollop of yogurt and garnish with candied orange peel, pomegranate seeds, and shaved chocolate.

Chocolate Brownies
recipe steps

• Preheat oven to 175 °C (350 °F) and line an 20×20 cm (8×8 inch) pan with parchment.
• Melt butter and chocolate together until smooth; let cool slightly.
• Whisk in sugar, eggs, and vanilla until smooth. Fold in flour and salt until just combined.
• Pour into prepared pan and bake 20–25 min, until top is set but centre slightly soft.
• Cool completely and cut into cubes or crumble for parfait layers.

Sugar Cookies
recipe steps

• Make the dough:
  Cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour, baking powder, and salt until a soft dough forms.
• Chill:
  Wrap the dough and chill for 30 minutes.
• Roll & cut shapes:
  Roll out dough to 6 mm (¼ in) thick. Use your favourite ghost cookie cutter or take a heart cookie cutter and cut it in half to make ghost shapes.
• Create eyes and mouth:
  Take one of the cookies and punch out small holes using a piping tip, straw, or small tool to form the eyes and mouth.
  Leave the other cookie whole to act as the “back” of the ghost.
• Bake:
  Bake at 175 °C (350 °F) for 8–10 minutes until lightly golden. Cool completely.
• Assemble with marmalade:
  Spread a thin layer of orange marmalade on the back of the cookie with holes. Sandwich it with the whole cookie on top. The marmalade will fill the holes, creating spooky “jammy eyes and mouth”.